Remember all my big talk about being more deliberate about my content and my blah-blah-blah about scheduling what I cook weeks in advance? Well, scrap that! I did have a list of recipes I was going to work on this weekend but then I saw photos of these leche puto on my FB newsfeed today and all plans were kicked to the curb. I just had to make them ASAP!
I know how to make smooth, velvety leche flan and I’ve learned the secret to soft, fluffy puto months ago but how to put them together into one sweet treat in two delectable layers? I had to look to Google for answers. And sure enough, I found after a quick search what seems, judging from the number of complimentary comments, to be a solid recipe/tutorial at Heart of Mary. And guys, puto flan is just one of the delicious things you’ll find there. I am totally blog-crushing! I’ve never seen so many cakes and dessert recipes I want to try in one place! These puto flan came out so perfectly soft, fluffy and yummy, I have high hopes for her special ensaymada to be just as wonderful.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 tablespoons butter melted
For the Flan
- 4 egg yolks
- 1 can (14 ounces) condensed milk
For the Puto
- 2 cups flour
- 2/3 cup sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup water
- 4 egg whites
Instructions
- Prepare puto molds by lightly brushing insides with melted butter. Set aside. Add water to lower bottom of the steamer and bring to a boil.
- In a bowl, combine egg yolks, condensed milk, and calamansi juice. Stir together in a circular motion until smooth and well blended.
- Fill molds to 1/3 full of the flan mixture. Arrange in a single layer on the steamer basket. Wrap steamer cover with clean kitchen towel.
- Steam flan at low heat for about 5 to 7 minutes or until mixture is no longer liquid but not fully set. Remove from heat and allow to cool completely.
- Meanwhile, in a large bowl, sift together flour, sugar, baking powder. and salt. Add water and egg whites. Stir together until just combined.
- Add puto mixture over flan, filling molds almost to the top. Steam on low heat for about 8 to 10 minutes or until puto has risen.
- Remove from heat and allow to slightly cool. Gently remove leche puto from molds.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Maike says
I love try this,,right now,,,thank po ma’am for sharing this
Lalaine Manalo says
You’re welcome 🙂 I am glad you enjoyed it.
Nancy bonachita says
Hello po im nancy, can youyou suggest me of another easy to make recipe aside sa leche puto?salamat po!
Lalaine Manalo says
Hi Nancy. Have you tried our other Kakanin recipes or one of Flan recipes? 🙂